Enjoy Our Delicious Egg Recipes.😋

Anda Matar Masala

Servings - 2 - 3

INGREDIENTS
Oil - 120 milliliters
Turmeric - 1/2 teaspoon
Boiled eggs - 8
Gram flour - 25 grams
Oil - 20 milliliters
Cumin - 1 tablespoon
Onions - 125 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Tomato - 120 grams
Tomato puree - 70 grams
Turmeric - 1/2 teaspoon
Red chili - 1 tablespoon
Coriander powder - 1 tablespoon
Salt - 1 teaspoon
Water - 150 milliliters
Green peas - 140 grams
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Fresh cream - 100 grams
Coriander - 1 tablespoon

PREPARATION
1. Heat 120 milliliters oil in a skillet, add 1/2 teaspoon turmeric and str well.
2. Add 8 boiled eggs and mix it well.
3. Cook for 8 - 10 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Take a pan, add 25 grams gram flour and dry roast until it turns dark brown in color.
6. Remove it from heat and keep aside.
7. Heat 20 milliliters oil in a skillet, add 1 tablespoon cumin and stir well.
8. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 tablespoon ginger paste, 1 tablespoon garlic, 1 tablespoon green chili and stir well.
10. Now, add 120 grams tomato and saute until it turns soft and pulpy.
11. Cook for - 8 minutes on medium heat.
12. Remove it from heat and transfer this into a blender.
13. Blend it into a smooth puree.
14. Transfer this puree into a skillet and stir well.
15. Then, add 70 grams tomato puree and mix it well.
16. Add 1/2 teaspoon turmeric and stir well.
17. Add 1 tablespoon red chili, 1 tablespoon coriander powder, 1 teaspoon salt, roasted gram flour and mix it well.
18. Then, add 150 milliliters water and mix it again.
19. Bring it to a boil.
20. Now, add 140 grams green peas and mix it well.
21. Cook or 2 - 3 minutes on medium heat.
22. Cover it with lid and cook for about 10 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Then, add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 100 grams fresh cream and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Now, add the cooked eggs, 1 tablespoon coriander and mix it well.
27. Remove it from heat.
28. Garnish with coriander.
29. Serve hot.

Kadai Egg White Masala

Servings - 2 - 3

INGREDIENTS
Egg whites - 6
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Oil - 1 tablespoon
Onions - 70 grams
Bell pepper - 170 grams
Fennel seeds - 1/2 teaspoon
Black peppercorns - 1/4 teaspoon
Cumin - 1 teaspoon
Kashmiri dry red chili - 1
Oil - 2 tablespoons
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Onions - 160 grams
Tomato - 280 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 200 milliliters
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon


PREPARATION
1. In a mixing bowl, add 6 egg whites, 1/4 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
2. Transfer the mixture into a steamer.
3. Cover it with lid and steam for about 10 - 12 minutes.
4. Remove it from steamer and cut it into pieces. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 70 grams onions and fry till translucent or until it turns golden brown in color.
6. Then, add 170 grams bell pepper and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Take a another pan, add 1/2 teaspoon fennel seeds, 1/4 teaspoon black peppercorns, 1 teaspoon cumin, 1 kashmiri dry red chili and dry roast for 3 - 5 minutes on medium heat.
10. Remove it from heat and transfer this into a blender and blend it into a fine powder.
11. Heat 2 tablespoons oil in a skillet, add 2 teaspoons garlic, 2 teaspoons ginger and stir for 2 - 3 minutes.
12. Then, add 1 teaspoon green chili, 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 280 grams tomato and mix it well.
14. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Add 1/4 teaspoon turmeric and stir well.
16. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, blended masala and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Add 200 milliliters water and mix it well.
19. Bring it to a boil.
20. Then, add the sautéed bell pepper & onions and mix it well.
21. Now, add the cooked egg whites and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.